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Nürnberger Rostbratwurst, literally "Nuremberg grilled sausage", is a partially boiled German sausage, typical of the city of Nuremberg. History.
Bratwurst (German: [ˈbʁaːtvʊʁst] ⓘ) is a type of German sausage made from pork or, less commonly, beef or veal.The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. [1]
Nürnberger Rostbratwürste with Sauerkraut. Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia.It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine.
Nürnberger Rostbratwurst: Snack The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1567; it is 7 to 9 cm (2.8 to 3.5 in) long, and weighs between 20 and 25 g. Green Sauce: Dip
Bratwursthäusle Nürnberg is the oldest restaurant in Nuremberg, Bavaria state, Germany.It was founded in 1312 and is located in the city historic center. [1] The restaurant is famous for producing the original Nuremberg Bratwurst (grilled sausages) and the European Union gave the Nuremberg bratwurst the Protected Geographical Indication (PGI) in 2003, as the first sausage in Europe.
Nürnberger Rostbratwurst, a type of small Bratwurst (fried sausage) originating from Nürnberg. See also. Nürnberg (disambiguation)
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